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Perfect Pumpkin Ale

210 calories 23.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Autumn Seasonal Beer
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Craft Beer and Brewing
Calories: 210 calories (Per 12oz)
Carbs: 23.3 g (Per 12oz)
Created: Wednesday September 19th 2018
1.063
1.018
5.9%
13.4
13.4
3.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.83 lb United Kingdom - Maris Otter Pale5.83 lb Maris Otter Pale 38 3.75 38.1%
2.50 lb American - Munich - Light 10L2.5 lb Munich - Light 10L 33 10 16.3%
1.67 lb American - Aromatic Malt1.67 lb Aromatic Malt 35 20 10.9%
11.67 oz Belgian - CaraMunich11.67 oz CaraMunich 33 50 4.8%
4.17 lb Pumpkin (fresh)4.17 lb Pumpkin (fresh) 1 0 27.2%
6.67 oz Brown Sugar6.67 oz Brown Sugar 45 15 2.7%
15.32 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.46 oz Northern Brewer0.46 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 13.38 100%
0.46 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.17 tsp cinnamon Spice Boil 5 min.
0.83 tsp nutmeg Spice Boil 5 min.
0.83 tsp ginger Spice Boil 5 min.
2.50 tsp vanilla extract Flavor Secondary 0 min.
 
Yeast
Wyeast - Scottish Ale 1728
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
High
Optimum Temp:
55 - 75 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 292 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Fly Sparge -- 155 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.02 16.1  
Mash volume with grains 4.88 19.5  
Grain absorption losses -1.34 -5.4  
Remaining sparge water volume (equipment estimates 4.31 g | 17.2 qt) 3.04 12.2  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.53 2.1  
Pre boil volume (equipment estimates 7.27 g | 29.1 qt) 6 24  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.06 28.3
Equipment Profile Used: System Default
 
Notes

add pumpkin and Brown Sugar in the BOIL not mash
-you can use butternut squash instead of pumpkin

3 Days Before Brewing: use fresh pumpkin which you roast in the oven (seeds removed) at 375 degrees F until soft (2-3 hours). Sprinkle pumpkin with Brown sugar before roasting. Peel skin from pumpkin after letting it cool the peel off and dice it into cubes (being sure to save the juice for its flavor) and store in a covered bowl in the fridge. On brew day, let the pumpkin warm to room temperature and put it in the kettle for the duration of the boil. Put the pumpkin into a fine mesh bag designed for fruit or a bop spider equipped with a paint-straining bag.

Mash at 155 for 60 mins boil 90 mins

feel free to give me any advice on water chemistry!

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  • Last Updated: 2018-09-19 20:02 UTC